Fantastic, fantastic, fantastic! I have made this 3x in 2 weeks to give to friends, for company, etc and it will be my go-to quick bread recipe all autumn/winter long! the only things I changed the second time (original recipe = 5 stars) that I thought improved it were I changed the sugar to brown, used 1.5x the spices and replaced the water with apple cider. Next time I plan to try a 50/50 mix of oil and applesauce to cut down on the fat a bit. Definitely amazing!!

Reviewed On: Oct. 22, 2009

This recipe is INSANE!! It's quite sweet and rather cake-like but was the perfect compliment to smoked bbq ribs and baked beans. I made it at the cottage for my husband's family reunion and there wasn't a piece left. It was baked in a cast iron skillet (preheat skillet in oven, add 1-2 tbsp oil or butter, allow to melt, swirl pan to coat bottom, pour in cornbread batter and return to oven, cooking for 25-30 minutes or so)... it produced beautiful crust. Also added 1 can (drained) of corn kernels. Excellent, excellent, excellent. My years long quest to find the perfect cornbread is now over!

Reviewed On: Aug. 22, 2008

This recipe is simply divine... and I've never even tried the topping! They turn out so moist and flavourful... I'm actually eating one right now :) A few suggestions that I like to do, I always do half whole wheat and half white flour and cut the total amound back to 1 1/4 cup then add 1/2 cup quick cook oats. I also only add 1/2 cup (brown) sugar. Add ins that are amazing: frozen wild blueberries, mini chocolate chips, chopped pecans or walnuts. Delish! My husband won't bother with any other muffin.

Reviewed On: Jul. 29, 2008